11 Spring Soups, Including the Best Seasonal Ingredients

Ingredients

• extra virgin olive oil2 tablespoons
• leek, chopped (or 1 bunch green onions)1
• cloves garlic, minced2
• chicken bone broth6 cups
• Yukon gold potatoes, chopped into chunks1 pound
• asparagus, woody ends removed, cut into 1-inch pieces½ pound
• shelled fresh peas (or frozen)1 cup
• sugar snap peas (trimmed)1 cup
• (15-ounce) can chickpeas or cannellini beans (rinsed and drained)1
• handfuls fresh spinach2
• sea salt and black pepper to taste
• lemon juice
• fresh herbs (dill, mint or parsley)
• fresh Parmesan cheese
• pesto

Method

1. Heat olive oil in a large pot over medium heat.
2. Add leeks (or green onions), and cook until soft, about 5 minutes.
3. Add garlic, and cook for 1 minute until fragrant.
4. Add the stock and potatoes. Bring to a boil, then reduce heat and simmer for 10 minutes until potatoes are almost tender.
5. Add the asparagus, peas, sugar snap peas and chickpeas. Cook for another 5 to 8 minutes until all vegetables are tender but still bright green.
6. Stir in the spinach, and cook just until wilted, about 1 minute. Remove from heat, and stir in fresh lemon juice or herbs.
7. Ladle into bowls, and top with freshly grated Parmesan cheese or pesto.